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Greetings!
Los Angeles here we come! We are happy to be returning to the city of angels to offer a Vegan Holiday Feast workshop on December 4th and 5th. Please read on for the menu and for more details.
To register for any of our scheduled
events or
for information about hosting a workshop or training in your community,
please call us at 808.822.0820 or email info@veganfusion.com and
include the location of the event in the subject line.
In other wonderful news Blossoming Lotus Chef Wes Hannah, and vegan cookbook author, Isa Chandra Moskowitz, were filmed for Food Network's new series Veg Edge. The series is expected to air in January.
Mark was also recently interviewed on Light Transitions Radio. Please visit here to listen as Mark discusses with Robert Davis the role of a vegan diet in personal and planetary change.
Portland VegFest 2010 is almost here! Join us on Saturday & Sunday, September 18 & 19 in the
Oregon Convention Center from 10am - 6pm. The cost is $5 per day. Free for children 10 & under.
VegFest celebrates and promotes sustainable, compassionate and healthy
food choices and lifestyles. This low-cost, fun and food-filled event
welcomes everyone! VegFest features:
- Food Samples!
- Speakers & Classes
- Cooking
Demonstrations
- Ask the Experts
- Family Activities
- Restaurants (including the Blossoming Lotus!)
- Non-profit
organizations
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Vegan Fusion Holiday Feast Workshops
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2-Day Vegan
Holiday Feast Workshops
Portland, Oregon - October 23rd & 24th
Boulder, Colorado -
November 6th & 7th
*Frankfort, Michigan - November 13th &
14th
Los Angeles, California - December 4th & 5th
In
this hands-on workshop, you will learn how to prepare a vegan feast that
will wow even the most omnivorous of your friends and family.
Class goes from noon
to 5pm on each
day. Cost is $285/person and includes recipe hand-outs and daily gourmet
vegan feasts.
Our stellar menu includes a
selection of both cooked and raw food vegan cuisine
Day One
Herbed
Polenta Triangles
Raw Carrot Brazil Nut Soup
Pecan Crusted Tofu
with Golden Gravy
Wild Rice Pilaf
Organic Mixed Greens with
Hazelnut Vinaigrette
Chocolate Fondue
Raw Holiday Elixir
Day Two
Raw
Nachos
Roasted Squash Soup
Holiday Pate Stuffed Portobello
Mushrooms with Cranberry Relish
Asparagus Hollandaise
Raw Pecan
Pie
Holiday Nog
To register for any of our events and
for more information please call us at 808.822.0820 or email info@veganfusion.com
*To
register for the Michigan workshop, please email Karen Earl at kearlvf@gmail.com to register and
for more
information. |
Vegan Fusion Cuisine Intensives
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10-Day Vegan
Fusion Cuisine Intensives
Seattle,
Washington
October 4th - 8th & 11th - 15th
Honolulu, Hawaii
January
10th - 14th & 17th - 21st
Prepare to transform your
life as you immerse yourself in the world of vegan and raw food cuisine!
Whether
you are a trained chef, foodie, novice or homemaker, we guarantee that
you will learn the skills to create a lifetime of health:
- Experience
greater confidence in the
kitchen
- Save money by learning how to prepare
more delicious and healthy cuisine on your own
- Learn
new tips and tricks that will
greatly enhance your culinary abilities
- Connect
with others who share a similar
interest in vegan and raw foods
- Deepen your
knowledge of the healing
qualities of vegan foods
- Discover new ideas for
presentation that
will transform an ordinary meal into a gourmet experience
Week 1
Monday | Vegan
Soups | | Tuesday | Salads
& Dressings | | Wednesday | The
World of Grains and Beans | | Thursday | Tofu,
Tempeh & Seitan Dishes | | Friday | Casseroles
and Sauces |
Week 2 | Monday | Wraps, Spreads, Sandwiches
and Rolls | | Tuesday | Vegan
Desserts | | Wednesday | Raw
Cuisine 1 - Smoothies, Pates, Pasta & Pudding | | Thursday | Raw
Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli,
Lasagna, Parfaits & Ice Cream | | Friday | Raw
Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies |
$1500/student
Please visit our
blog
to see photos and the menu from previous intentisives. |
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Mayan Journeys
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|  Vegan Fusion Retreat in Belize
February 6th - February 13th, 2011
Please join us before the prophetic 2012
in the mystical and magical land of Belize for our very first Vegan
Fusion retreat. Learn how to prepare creative and
delectable local vegan cuisine from Blossoming Lotus founding chef Mark
Reinfeld in one of the most pristine and exotic destinations on the
planet. Belize lies west of the Caribbean Sea on the Central American isthmus and is home to ancient archeological
sites of the Mayan people, pristine beaches, coral reefs, tropical
rainforests, exotic birds, wildlife and more. We will be staying at the luxurious Belizean Dreams located in Hopkins. For a virtual tour, please visit http://www.belizeandreams.com/We will shop together at local markets
and then return to our villas to prepare and partake of daily gourmet
vegan feasts. Our tentative schedule: Sunday, February 6th - arrive
Belize PM Monday, February 7th - lunch and dinner classes and meals Tuesday, February 8th - optional morning adventure*/ dinner class and
meal Wednesday, February 9th - lunch and dinner classes and meals Thursday, February 10th - optional morning adventure* / dinner class
and meal Friday, February 11th - lunch and dinner classes and meals Saturday, February 12th - optional full-day trip to Xunantunich Mayan
ruins* Sunday, February 13th - depart AM
Costs:7 nights accommodations: $1050 - up to 2 people plus child/room 7 nights deluxe accommodations: $1400 - up to 2 people plus child/room Meals (excluding alcohol) and workshop cost: $780/person
*Optional activities (additional charges apply) include: Mayflower Mayan hike to waterfalls Monkey river nature tour Snorkeling Diving Full-day trip to Xunantunich Mayan ruins
To reserve your place and for
transportation details, activity rates and for more information, please
contact Cindy Edwards at cindyedwards@mac.com |
Testimonials
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Please read what participants are
saying about Mark's workshops and trainings
"Mark
has created a great 2-day workshop that is great for vegans and
non-vegans alike. My mother and I traveled to Colorado from Portland and
it was worth every penny! Thanks Mark!" - Theresa Heim-Stohler, 2-day workshop
participant
~~~~~
"Three days goes by way too fast! I am
truly inspired and motivated to delve into recipes i did not previously
consider. My new motto after this workshop is NO FEAR. This was an
amazing and unforgettable opportunity that I plan to never forget (at
least until my mind fades)." - Jo
Tozzi, 3-day workshop
participant
~~~~~
"Having been a
professional chef on luxury
yachts
for the last eight years, I
felt pretty comfortable preparing food for most cuisines and dietary
restrictions, and thought this would be a fun way to get a few more
recipes
under my belt. This class was so much more, with a cloud sized dollop of
inspiration on top! I learned so many helpful techniques and flavor
combinations
that I have already started creating recipes and writing my own vegan
cookbook. I
can not say
enough about Mark's kind and thorough teaching or my
awesome
classmates. Learning, laughing, eating, cooking, coming together and
sharing -
I'm tempted to do the class again, just for kicks!" - Nicole Poirier, Seattle
Vegan Fusion Cuisine intensive student
"This
has been such a transforming experience. The knowledge that I have
gained and the people that I was able to share this time with - it has
been such a blessing. It is truly amazing, the power of ten days. I feel
excited. I feel inspired. I feel ALIVE. Thank you!" - Kelly
Hollins, Seattle Vegan Fusion Cuisine intensive student
"Taking this class
brings each recipe and chapter of Mark's books alive and you are able to
learn first hand all the details and special tricks to make each dish
special. This is a truly unique opportunity to learn from a master chef
the reason why The 30-Minute Vegan made the Amazon top 100 selling book
list. Mark is precise, clear and calm in showing us the way of making
absolutely extraordinary vegan meals. Every day is spent in a fun and
engaging learning environment. Mahalo Mark!" - Dave Niekerk, Seattle Vegan Fusion Cuisine
intensive student
~~~~~
"I
cannot put a value on this training. It has and will touch and
change every part of my life for the better.
I have learned skills I can use cooking for my family of
six or in a work environment.
I have developed ideas for business and enriched my love of
humanity, the environment and myself!" - Lisa Ward, Kaua'i Vegan
Fusion Cuisine Intensive student
~~~~~
"The
workshop is not only great for experienced vegans and vegetarians,
but also for anybody who is just interested in healthy living. Even as a
non-vegetarian, I learned so many incredible recipes that I can't wait
to try!" - Aki Morita, Kaua'i Vegan
Fusion Cuisine Intensive student
~~~~~
"I've been vegan for
many years. This chef intensive has given me the confidence and
hands-on experience to support my healthy lifestyle and the health of my
clients. My awareness and understanding of vegan food preparation and
presentation make this training a big success for me. I highly recommend
it." - Rivers Cynthia Blake, Kaua'i Vegan
Fusion Cuisine Intensive student
~~~~~
"The
Vegan Fusion training has provided the opportunity for me to better my
health, the health of the environment, and to develop potential business
opportunities. The course was so packed full of information, it's
given me a holistic base of training from which to approach food
preparation. Mark is very friendly and focused on extending his
knowledge to his students. The ability to interact with him and ask
specific questions that I had was invaluable to my overall understanding
of cooking. I feel this course was a great investment in my quality of
life for generations to come! "- Kristin ten Broeck,
Kaua'i Vegan
Fusion Cuisine Intensive student
~~~~~
"I
was introduced to vegan dishes with new and exciting flavors. I am
happy to say that my cooking abilities have gone up greatly, inspiring
me to cook better and healthier food for my family and friends."
- Kellie Pleas, Kaua'i Vegan
Fusion Cuisine Intensive student
~~~~~
"I have never had a bland meal since I
attended the training!! I am now willing to experiment and take risks in
my own cooking ideas showing me that I have gained a lot of cooking
confidence. I am also experiencing a true shift in health as I work
closely with the new techniques and recipes. My family has now
committed to eating vegetarian at least five times a week and we are now
drinking one green smoothie a day. I notice that when we eat out I am
also choosing vegetarian food as it is just becoming what my body wants.
This is just the beginning of a long and beautiful relationship with
vegan foods and flavor-filled cooking." - Victoria Markham,
Kaua'i Vegan
Fusion Cuisine Intensive student
~~~~~
"Thank you so much for such an awesome,
transformational, enriching, class! All the info is really beginning to
set in and I am having so much fun with food and the kitchen! I wanted
to let you know how much I enjoyed and appreciated the course! The world
of food and cooking has a whole new set of glasses to look through....I
get the biggest joy out of creating something yummy and sharing it with
my family. Walking into the health food store is a totally different,
amazing experience full of ideas, fun, and inspiration. The course runs
much deeper than on the surface, and will be enriching loved ones and
myself for a lifetime and more! Mahalo Nui Loa for spreading your love
and passion of Vegan Cuisine" - Fawne Frailey, Kaua'i
Vegan
Fusion Cuisine Intensive student Mark ReinfeldCo-author, The 30-Minute Vegan, The 30-Minute Vegan's Taste of the East, The Complete Idiot's Guide to Eating Raw, and Vegan Fusion World CuisineMark has over 20 years experience preparing creative vegan and raw food cuisine. He is described by VegCooking.com as being "poised on the leading edge of contemporary vegan cooking". He is the co-author of four books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I'lima Award for "Best Restaurant on Kaua'i". Mark is the recipient of a Platinum Carrot award given to America's top "innovative and trailblazing healthy chefs". Mark offers vegan cuisine workshops, trainings and retreats internationally. To learn more about the healing quality of foods, he received a Masters Degree in Holistic Nutrition. For more information, please visit www.veganfusion.com |
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